I don’t know about you, but I cherish brown bananas. Not for my cereal. Not banana splits. Not even for smoothies. I weave the soft, sweet gems into the best banana muffins you’ve ever tasted.

If you buy bananas a lot, you’ve probably noticed that their ripening speed is completely unreliable. Sometimes they last a week, other times, one day. Now it won’t matter. Add my mini muffins to your recipe arsenal and you’ll beg those yellow bunches turn brown. My muffins are super healthy too. Can you believe one slice of regular banana bread (about 3 ounces) has more than 325 calories and 10 grams of fat? That’s like an indulgent dessert. You can enjoy three of my mini muffins (also 3 ounces) for just 174 calories and 1.5 grams of fat. Now that’s a treat! Plus, I make the batter in a food processor so the entire process takes about 3 minutes.

Note: Instead of muffins, you can make one single loaf. Pour the batter into an 8- or 9-inch baking pan that’s been coated with cooking spray and bake 50-60 minutes, until a wooden pick comes out clean.